Sea Dog
- Bass Pro Shops Folding...Bass Pro Shopping$59.98
- Bass Pro Shops Folding...Cabela's$79.99
- Bass Pro Shops Deluxe...Bass Pro Shopping$129.99
- Portable Fish Fillet ...Temu$60.05$290.36
- Sea-Dog 326525-3 Round...Zoro.com$157.99
- Bass Pro Shops Deluxe...Cabela's$129.99
- TACO Marine Adjustable...Bass Pro Shopping$269.99
- Sea-Dog 326535-3 Square...Zoro.com$168.99
- Sea-Dog Fillet Table Only...Zoro.com$99.59
- Sea-Dog Fillet Table Rod...Zoro.com$94.45
Avocahom Folding Fish...Amazon.com$126.99- Hupmad 37" Folding Fish...Amazon.com$114.99
- Sea Dog 326510-3 Table-...Zoro.com$128.99
- Sea-Dog 326530-3 Square...Zoro.com$129.99
- Sea-Dog 326515-3 Rod...Zoro.com$190.99
- Fillet Table With DrawersBoat Outfitters$1,434.74
- Sea-Dog 326520-3 Round...Zoro.com$129.99
- Vantegas Boat Cutting...Amazon.com$89.99
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Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.
Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
The name bone-in filet may be confusing to some. Phillips explained it as half of the porterhouse cut, the side with the tenderloin. It is currently a special on the menu.
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.
In French heraldry, the 'fillet bordure', adhering to the outer edges of the field in the same manner as the bordure, is the filière. In English heraldry, the 'fillet chevron' is the couple-close. Filleting and fimbriation. The terms fillet and fimbriation share etymological roots with words associated with clothing, sewing and stitching.